Pumpkin Bread Pudding

8
Servings
25m
Prep Time
60m
Cook Time
1h 25m
Ready In


"The flavors of pumpkin pie in a bread pudding. Adapted from Betty Crocker. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (246.1 g)
  • Calories 376.2
  • Total Fat - 13.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 88.2 mg
  • Sodium - 323 mg
  • Total Carbohydrate - 53.9 g
  • Dietary Fiber - 3 g
  • Sugars - 33.7 g
  • Protein - 11.2 g
  • Calcium - 230.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.

Step 2

Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.

Step 3

Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.

Step 4

Spoon into springform pan. Arrange pecan halves on top of pudding.

Step 5

Bake 50 to 60 minutes or until knife inserted in center comes out clean.

Step 6

Let stand 10 minutes; remove side of pan.

Step 7

Serve warm with whipped cream.

Step 8

Refrigerate any remaining pudding.

Tips & Variations


  • 10-inch springform pan

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